Fermentis SafLager™ W-34/70 g 100

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Fermentis SafBrew™ BR-8 g 100

Scadenza 01/08/2024

SafBrew BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format.

It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.

Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

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SKU 2913435
Ingredients Yeast, Emulsifier E491
Use and storage Store in a cool dry place
Weight in gr. 100
Temperature C° 15-25
Best before end Aug 1, 2024
      • Viable yeast : > 5.0 *10cfu/g
      • Purity :
        • Lactic acid bacteria: < 1 cfu /106 yeast cell
        • Acetic acid bacteria: < 1 cfu /106 yeast cell
        • Pediococcus: < 1 cfu /106 yeast cell
        • Total Bacteria: < 5 cfu /106 yeast cell
        • “Wild” Yeast1: < 5 cfu /106 yeast cell
        • Pathogenic micro-organisms: in accordance with regulation

Analysis done according to our HACCP study.1Other than Brettanomyces spp.

Instructions of use:

Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.

Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.

Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.

Carbonation will be achieved in 1 to 3 months of maturation.

*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.